Mushroom ragu with truffled polenta recipe by Rosie Birkett - Put the dried mushrooms in a bowl and cover with 30 ml boiling water. Leave them to soak for minutes while you prepare the polenta. Get every recipe from A Lot on Her Plate by Rosie Birkett
Courgetti, pea and artichoke salad with pistachio pesto
Mushroom and herb polenta - Yotam Ottolenghi. My friend Fiona made this for us and it was delicious even though she didn't have truffle oil and used ordinary cheese. Great if you're a mushroom fanatic like me.